Why Chefs Say "Heard"
HTML-код
- Опубликовано: 25 июл 2024
- My Problem with "Heard" in Kitchens, and Why I Prefer Mirrored Callbacks instead - what do you folks think? Comment below ⬇️
Get my specialized culinary program, Total Station Domination: geni.us/gettsd
The blog post I wrote on this: www.joinrepertoire.com/blog/h...
🙏Thank you for watching this video. I hope that you’ll keep up with the weekly videos I post on the channel, subscribe, and share your learnings with those that need to hear it. Your comments mean the world, so please take a second and say ‘Hey’ ;)
More helpful links:
Join Repertoire Pro Community: www.joinrepertoire.com/pro-me...
Take my 5-Day-Kitchen-Productivity Challenge: geni.us/5dkpc
Find me:
💌→The Repertoire Newsletter: www.joinrepertoire.com/newsle...
🎙→Podcast: geni.us/repertoirepodcast
💻→Website (everything): geni.us/site
📸→Instagram (watch my stories/check my photos): geni.us/instag
🐦→Twitter (talk to me): geni.us/twit
📦→Kit(all the gear I probably used to shoot this video): geni.us/kitpage
▶️ →Share the channel with someone: geni.us/nFX4AaH
💙→Facebook: geni.us/faceb
👻→Snapchat (say hi): jkhan1
👥Sign up for one-on-one coaching with me: geni.us/coach
-
👋My name is Justin Khanna. I spent 8 years training at Michelin-starred and critically acclaimed restaurants like Per Se, Grace, The French Laundry, noma, Frantzen and Lysverket.
I host a weekly podcast called The Repertoire Podcast geni.us/repertoirepodcast where I curate chef/restaurant/fine dining news. There, I also interview knife makers, authors, food critics, chefs, bartenders, farmers, entrepreneurs and thought leaders to discover insights that can improve your life.
-
💌Send me mail:
Justin Khanna
212 Broadway E
Unit 22725
Seattle, WA 98102 USA
__
Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.
I work in manufacturing and one of my personal truisms that I live and work by is "nothing wastes minutes like saving seconds" and this video made me want to share.
Going to implement this. I just became a sous chef for the first time and I def have passive aggressively used heard this seems more productive.
You got it 💪
@@justinkhannawould there be any way i can hop on a zoom call with you for any tips ik your super busy and i just want to knock this job out of the park. ive been fighting for a position like this for the majority of my career in a kitchen and i dont want to blow it.
Love this channel. Currently going through culinary school and these small tips elevate my knowledge tenfold. Appreciate you Chef! Keep up the good work your the fuckin man!
Appreciate you watching! DM me if you need anything 🙌
My relevent restaurant experience started when I was 27 and ended at 33. I took it as a second job for reasons. I was a busser.
Great content! Thank goodness for Justin Khanna. There isn’t enough content discussing real world working cooks day to day life. Working in a busy kitchen takes every bit of energy you have, and I can’t imagine creating videos or content on top of that. I appreciate all that you contribute to this industry. There is not enough content for working cooks, and chefs that’s relevant. I’m no longer working as a chef/cook, but I still love the industry and I always will. I’m still waiting for the #JustinKhannaChefsApron !!! I hope that’s still in the works. Thank you again Chef!
Between watching your channel and also The Bear, I feel like I want to go back to every restaurant I ever visited and say "I owe you a much bigger thank you than I ever gave you!" As someone who has never worked in food service, let alone at the high level, I cannot imagine doing this for a living. I salute you all ❤
I agree 100 percent with everything you said. During service we just all recall what the expiditer said
Been watching some ATC videos on youtube, and they also do repeated callbacks on radio; it's just much more clearer and makes spotting mistakes in communication/comprehension a lot easier.
air controller: "United 560 heavy, descend to Flight Level 30." pilot: "United 560 heavy to 30,000."
navy air controller: "Tophat 101, Take Angels 5." pilot: "Tophat 101 climbing to 5,000."
Great premise for a video Love your content. Would love to see an updated gear video!
My life kinda fell apart a few years ago with covid and lockdowns. I lost my passion for cooking, over time the skills started to fall away and I went from running a 5 star wedding venue to unemployed and depressed.
It took a couple of years in the shit, an adhd diagnosis, volunteering with a local meals on wheels charity and listening to content by guys like yourself to reignite that passion. Thank you for making the content you do with the passion you have. It's infectious.
I'm not sure I'll ever go back to wedding work, it was kinda soulless but one thing I do finally know that I wasn't sure of before watching your stuff is that it wasn't me who is broken but the industry and the way I was working. Thank you for being part of helping with that.
I'm broke these days but happier. Once I'm not broke I'll be trying out your course, in the meantime, thank you for what you do.
Tom! What a year, I’m so sorry to hear about all of this. Thanks for the kind words - would be more than happy to lend an ear if you ever wanna chat. Send me a DM on IG anytime 🙌❤️
Same experience 😢
love this and in particular the topic of military influence within kitchens as I am working as a chef currently but I also worked as a chef in the Army for 6 years so I can relate well to both.
The point about military radio coms whenever “roger”or “acknowledged” was used it would be sent at the end of a whole conversation and you would only ever reply with roger if you actually understood it, if you didn’t understand you’d reply with “not clear, repeat your last”.
But the army also has something else like the call back system called the “echo” system. Basically just echoing what the commander had just said, everyone in the platoon would continue to echo until it make its way to everyone.
Love your show man look forward to talking rrstaurants if you do Lives or whatever. 🍳
I was first made to do this back in the late '90's at a fairly high end place. All fires were intended at five minutes, with some slight exceptions. The chef would call out the order, I would call it back and begin the ordrer, then the chef would ask me to give him two minutes until pick up. When you were ready to pick up you called it to him and he'd repeat it and then we would start plating. It was probably more than five minutes from calling the order to plating, but it was purposely sped up in order to keep service moving quickly.
worked with this guy who would do this technique and keep orders in his head no matter how insanely busy or occupied the restaurant got, it was amazing to see him keeping track of 15 to 20 tickets at times
He's gotta make a video
we do mirrors callbacks in theatre, with pre show calls where the stage manager will call house opens in 15 and the response is thank you 15
Hey Justine, for your next video idea. Can you please teach us how to make a recipe journal or food idea notes - similar to Sydney is using at the Bear season two. Thank you and more power! 🙂
The askew background when talking about things being "off" was a nice touch!
Ha I knew someone would catch that 😉🪞
mirrored call backs (also known as repeat backs) is the way we ensure that orders are issued on a Navy ship, and is highly formalized, and works very well
Im a chef in a pretty busy restaurant but when i was a cook i actually used both forms while i was working. If it was slower service or if everything was smoothsailing i would use the term heard since it quicker and gets the point across. But if we were completely fucked with tickets times climbing up and everyone is yelling at or over each other i would always repeat whatever i was told because not hearing something when everything is going to shit make you lose that much more time
Any advise to a prospective food magazine writer?
I remember commenting on this in a bear episode 100% agreed mirrored callback is the way to go and the way I've done it for 2-3 years now.
This is the way we always worked (from germany, don't know if that matters)
Guess about 4 dishes ? Amuse, 2 Desserts and Oysters, Kaviar, Butter and Choclate Truffles (but I pretty much jump around all the stations at the moment so it depends on the week ^^)
That's sick!! Yeah the industry has a wide range of environments, I always take a risk when I make these "broad brush" advice videos, but cool to hear that certain places in Germany have this as a standard. 4 dishes is no joke - also cool that you span the range of savory + dessert!
Unrelated but wondered what your opinion on the use of carbon knives in Michelin/high end kitchens. Carbon can cause slight visual and taste changed with some ingredients. Do some chefs prohibit them or not too bothered? Many thanks.
Hey we work in a small team just 2 stations I usually take the tournant position on busy days or I work whatever the other persons doesn’t want to work. I’d say 7-8 dishes for me cause I often take on prep of the other station to help. Is wierd is not. Common setup I wish I could explain better
Not a chef, but as a bartender and waiter in France, I *always* repeat all the orders to a table before I leave.
Between the ambient noise, your brain firing on a thousand things to do at once, sometimes a table of 12 all talking over each other, and me being hard of hearing, it saved me more times than I can count.
Needed the FOH wisdom on this for sure, thanks for sharing!
In medicine we call mirrored callback "closed loop communication"
Love this - echoing is another one someone else mentioned. All these terms
@@justinkhannaKinda like what I call the sanding method, another cook calls the rubbing method.
I’m not cooking professionally anymore aside from private gigs. Trying for paramedic this time.
What are your thoughts?! ⬇
So you just want to use the procedure (less the aye) that naval submarines have used since WW II?
Sure!
As soon as I took over my first kitchen years ago, I eliminated "Heard" from the kitchen vocabulary and instituted repeat callbacks. Yes, you "heard" the call but did you understand what I called? Callbacks let me or the expeditor know that you unslderstand what was said. My kids hear me tell them something, but that doesn't mean they were actually listening and it's the same with kitchen staff they hear you talking but we're they actually listening?
So true 👊
HEARD LOL
Bear Season 3 is out you know what time it is
My gripe: people saying heard to anything and everything even if they aren’t on the station getting asked. Don’t say heard unless you’re going to do whatever it is that’s being asked. The person being asked will hear heard and think “oh, they got it”.
Exaaaactly
Hey its me!
Because iI was 27 i took the job very seriously. Became the best, fastest, insane legend I say that without pride
We use heard informally, or moreso outside of service. But during service it's generally "please *callout*" followed by a "yes *repeat callout*" and then again followed by a "thank you *callout*" so no one gets confused about who is asking who for what
Ooo triple communication 👀
'Repeating an Order' is de rigueur aboard every Navy ship or submarine.
Makes sense!
I usually always use mirroed callbacks, because its so much more accurate than "yes chef" or "heard" when you work in a high volume~high quality restaurant. It annoys people sometimes and they go "that is what i said" but in reality 20mins later they call some stuff they dont actually want, and its caught and we all just keep going and everything is way smoother than "heard" "yes chef"
It's the default method for aviation communication
I always did "Heard [mirrored callback]" so it doesn't sound like a game of telephone.
They call it echoing at mcdonalds, i remember when we would have dishwashers come in from the industry and we would bitch at them every time because it annoyed the hell out of us. When I first joined the restaurant industry I had a really hard time caring to even say it during service because it's just fucking stupid, i'll admit i say it alot outside of service though.
Echoing is a good alternative, didn't know about that at dons.
Mirrored Callbacks are so much better, when someone mirrors the callback it’s a great way of them saying they understand the assignment, and in life when it counts, most matters infinitely. Don’t step over dollars to pick up pennies… solid copy.
Ok so this is only about specific types of kitchens/restaurants/situations. "Heard" works in most average restaurant/culinary situations. But even in those situations, most people aren't saying simply the word heard. They're also echoing back the request, then confirmed with heard.
I say this in the video for this reason, agree with you 100%, it works in a ton of situations. But if you're going to do a mirrored callback, why add another word to the end? I'm arguing that you're implying everything that "heard" is supposed to mean by executing the mirrored callback. If you like saying it, go for it, but it's just fluff at that point, no?
Heard!
Fair play, fair play 👏
Roast station person, heard.
Michelin lingo I guess
Amber😂
Heard.
Fair play, fair play 👊
Heard.
Heard what?
Heard that
Saying heard just adds to much convoluted noise in a kitchen
Well isn’t heard just as useless as “yes chef” then 🙃
Went on a rant on that, too 😉 in a couple of my breakdown videos on The Bear. Although, at least the information in "yes, chef" at least serves a few practical purposes (verbal confirmation, and display of respect)
With regards to rebuttal #1 as someone who's worked in low to high level kitchens and now the infantry, I've seen all sides of the call back. Saying rog has it's place but the mirrored call back is best
Yes, mirrored call back is best 👊
35+ years in the industry, we call this parroting. You most definatly did not create this...
Oh you misheard, I was referencing the name “mirrored callback”. Between echoing, closed-loop-communication, parroting, there’s tons of names for it.